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Chicken Satay Burger with Peanut Sauce #SundaySupper

Juicy chicken burgers topped with as-spicy-as-you-like peanut sauce and quick pickled veggies for crunch. This Chicken Satay Burger with Peanut Sauce combines all the flavors of Chicken Satay in a yummy burger.

Today for #SundaySupper we’re celebrating summer with Hamburgers and Hot Dogs. Check out the links at the end of this post for some unbelievably creative recipes that go way beyond frozen patties.

I came up with a new burger recipe that combines the flavors of one of my favorite Asian dishes, Chicken Satay. Whenever we have a summer party chicken satay skewers with spicy peanut sauce is on the menu–mostly because we’re all obsessed with peanut sauce, and my husband makes a pretty mean peanut sauce. I recorded the recipe by following along and measuring the ingredients as he made a batch of his famous peanut sauce. He usually makes it a little hotter, so feel free to amp up the chili paste or even add fresh chopped chiles if you’re a chile-head like he is.

There are some specialty ingredients used in this dish, but I have given alternatives when possible. If you like Asian food I think it’s worth buying the ingredients. You’ll find a million ways to use them. But the alternatives will work in the dish.

I made the burgers using boneless, skinless chicken thighs that I ground myself using the food grinder attachment for my Kitchen Aid Mixer. I used thighs because they’re more flavorful than chicken breasts and the higher fat content is a good thing in a burger. If you don’t have a food grinder or food processor available you could buy pre-ground chicken meat from the market. In my market I noticed that the pre-ground chicken has less fat than the chicken thighs. If you find the pre-ground meat is very lean and you want a richer burger you can add a little melted butter to the burger mix, a teaspoon or two for 2 pounds of ground meat.

The pickled slaw was inspired by one of my favorite Indonesian dishes, atjar tjampoer. The pickled veggies add a needed crunch and freshness to the burger.

After I grilled and photographed the test burger we portioned it out and tasted it. Nothing but nodding heads and “mmmms” all around. This recipe is definitely going into regular summer rotation at our house. I hope it does at your house as well.

Grill over medium-high flame until cooked through, about 4 minutes per side

The burger should feel firm when pressed in the middle.

To assemble the burgers put a dollop of peanut sauce on the top and bottom of the bun, put the burger on the bun and another dollop of peanut sauce on the burger. Top the burger with a pile of pickled veggies. Enjoy!

Notes

If you buy pre-ground chicken meat check the fat percentage on the label. If the fat percent is less than 8-10% you can add a teaspoon or two of melted butter to the ground meat to enrich the burger.

In place of sweet soy you can use regular soy sauce and increase brown sugar to 2 tablespoons or to taste.

A big “thank you” to Christie of A Kitchen Hoor’s Adventures for hosting today’s #SundaySupper event. Here are some more fabulous burger and dog recipes by my fellow #SundaySupper tastemakers:All American Burgers & Dogs

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thanks for the Google + friendship add, Eileen. I've also added you too. Thanks for stopping by and commenting on the Peach Caprese Salad with Balsamic Syrup. I absolutely love these spicy peanut sauce burgers! Thai influence recipes are one of my all time faves! Pinning!
Happy Summer,
Roz

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Baking is an art and a science, but it’s not rocket science. Anyone can bake if they have a good recipe and the helping hand of a seasoned baker. I’m a pastry chef and lifelong baker. I enjoy sharing my well-tested recipes with bakers of every skill level.Read more….

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